What you need:

  • 2 c cooked chicken, cut in bite-sized pieces
  • 16 oz package fettuccine, cooked and drained
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • 1/2 c milk
  • 3/4 c fresh parsley, chopped
  • 1/4 c Parmesan cheese, grated
  • 28 oz can diced tomatoes, undrained
  • 1/4 t salt
  • 1/4 t pepper
  • 1 T olive oil

What you do:

  • Heat oil in a large skillet.  Add onion, celery and carrot and saute
    until tender.  Add tomatoes, garlic, salt and pepper and stir to
    mix.  Heat to boiling.  Reduce heat and simmer on low for 10
    minutes, uncovered.  Add chicken and milk and continue
    heating, on low, until sauce is hot.  Add parsley and Parmesan
    and mix thoroughly.  Serve over hot fettucine noodles.
Tomato Chicken Fettuccine
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